Steve Mishos

This dish is easily made in less than 5 minutes if you have all the ingredients and use canned salmon like these great sustainable products from Raincost Trading. It's also quick to cleanup since it uses a single bowl (although my cutting board is getting a nice green san from chopping the spinach and dill). :)

Ingredients

• Wild salmon - cooked (1 can or approximately 155g)
• Spinach - raw (lots ... at least 1 cup)
• Dill - fresh (as much as you like ... I use about 1/3 cup)
• Dijon mustard (1tbs)
• Olive oil (1tbs)

Directions

• Mix the olive oil and dijon mustard in a bowl.
• Add the canned salmon and mix well with the olive oil and mustard.
• Finely chop the spinach and dill and add it to the bowl.
• Mix one last time and eat.

Ingredients 

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

from food network . com

Ingredients

1 cup pure maple syrup

3 tablespoon fresh ginger, minced

1/3 cup freshly squeezed lemon juice

6 garlic cloves, minced

2 tablespoon soy sauce

2 lb. center cut salmon filet, with skin

Salt & pepper to taste

1 bunch of scallions

Directions

In a small saucepan, combine maple syrup, ginger, lemon, garlic, and Soy sauce. Simmer and reduce to about 1 cup (about 30 minutes). Let cool. Using a clean cloth, rub the top of the plank with ½ cup of olive oil. Arrange the scallions on the surface of the plank. Preheat oven to 400°F.

Place the salmon, skin side down, on the scallions. Season the fish with sea salt and black pepper. Using a large brush baste the salmon. Roast for approximately 25 to 30 minutes until the fish is cooked through. During the cooking process baste every ten minutes, and baste again just before serving.

Serve on the plank.

From chef Eric 911 . com